There is a restaurant near me that serves the best darn sweet potato fries I’ve ever had. I actually dream about them; they are that good. Perfectly crunchy with a hint of sweetness. They pair these delectable treats (which in my world would be considered currency) with a spicy chipotle dip. Heaven. Pure bliss.
I don’t really enjoy frying food. Not because of the calories (oh, how I wish that was my reasoning) but because of the mess it makes in my kitchen. It’s possible some of the mess is created by user error. 😀 Regardless, I have to clean it up in the end.
Thankfully, these fries bake in the oven, eliminating the potential for disaster. Are they as crunchy as those fresh from a deep fryer? Well, mine weren’t. But they were still darn good and less messy. And less fattening too. Well, at least I hope they were.
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Baked Sweet Potato Fries
Original Eat Laugh Purr recipe
- 1 sweet potato per person
- 1 Tbsp olive oil
- salt and pepper to taste
- Preheat oven to 425 degrees. Line baking sheet with aluminum foil.
- Cut potato into fries, similarly sized, so they bake evenly.
- Place fries into a ziploc bag, add olive oil and salt and pepper. Mix well.
- Spread fries on baking sheet, evenly. Don’t overcrowd them
- Bake 10 minutes. Flip fries over. Bake another 10 minutes. NOTE: Times could vary based on the thickness of your fries.
- You can add additional spices such as cumin, garlic, chili powder, etc. I opted not to do so since I was serving these with a spicy dipping sauce.
Chipotle Dipping Sauce
Recipe from Life’s Ambrosia
- 1/2 cup mayonnaise
- 3 chipotle peppers in adobo sauce
- juice of 1 lime
- 1 teaspoon vinegar
- 1/2 teaspoon kosher salt
- Combine all the ingredients in a blender or food processor and blend until smooth. I left mine slightly chunky as I wanted a little texture to my dip.
I am a renown spice wimp, but I used all 3 peppers in adobo sauce. I found it hot but not overbearingly hot. If you are concerned about the heat, I would start with one pepper and go from there.
Please make this dip. It ROCKS. It will definitely be making an appearance in multiple recipes.